1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour
1-2 pkgs. of portabella mushrooms
Instructions
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut
slices.
3. Place sausage, chicken broth, garlic,
potatoes and onion in slow cooker. Add just
enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until
potatoes are soft.
30 minutes before serving-
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot,
stir.
7. Cook on high 30 minutes or until broth
thickens slightly.
8. Add salt, pepper, and cayenne to taste.
Originally Submitted
4/22/2015
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